Tonkatsu (Japanese Pork Cutlet)


Today’s dinner was Tonkatsu (Japanese pork cutlet) – with shredded cabbage and a little side dish of green bean salad with Japanese sesame sauce.  I used to cook the cutlets for too long as I worry about not cooking enough and would end up overcooking them, but now I use a thermometer so they come out very nicely.  I think since I started using strong bread flour instead of pastry flour for the batter they come out especially crispy.  We have some left over for katsu sando for tomorrow’s lunch.







Leave a Reply